Candied Bacon and Eggs Smashed Potato Salad
About This Candied Bacon & Eggs Smashed Potato Salad
I’ve never liked traditional potato salad — ever. But the smashed potato versions kept popping up everywhere, and I finally felt like maybe this was my gateway. I’m deep in a candied bacon phase right now, so I built the whole thing around that: crispy caramelized bacon, perfectly roasted smashed potatoes, chopped hard(ish)-boiled eggs, and the most addictive herb buttermilk dijon dressing. This is honestly one of the most unexpectedly delicious recipes I’ve made, especially considering I normally avoid potato salad. It’s bright, crunchy, creamy, salty, sweet… everything. The perfect summer side dish.
Why You’ll Love It
Features ultra-crispy smashed potatoes roasted in bacon grease
Candied bacon adds sweet, crunchy, caramelized flavor
The buttermilk-dijon herb dressing is BEYOND good
Hard-boiled eggs add richness and classic picnic vibes
A potato salad that’s warm, crunchy, and actually craveable
Perfect for BBQs, holidays, potlucks, and summer cookouts
You can prep components ahead to make assembly easy
Ingredients You’ll Need
Bacon + brown sugar: For the candied bacon topping
Baby Yukon Gold or red potatoes
Bacon grease, salt, and pepper: For smashing + roasting
Buttermilk: Makes the dressing tangy and light
Mayo, Dijon mustard, honey, lemon juice
Fresh dill and chives: Loads of herbs
Garlic: For brightness
Hard-boiled eggs: Chopped for topping
Extra herbs + black pepper
How to Make It
Start by making the candied bacon: roast the bacon until almost cooked, top with brown sugar, and broil until caramelized and crisp. Leave the rendered bacon grease on the sheet pan — it’s your flavor base. Boil the potatoes until fork-tender, then smash them directly into the bacon grease and roast at high heat until golden and crisp on both sides. Whisk together the buttermilk herb dressing, then toss the hot potatoes in the dressing so they soak it up. Finish with crumbled candied bacon, chopped eggs, extra herbs, and lots of cracked pepper.
Tips for Success
Don’t over-crisp the bacon before broiling — it will burn once the sugar goes on.
Smash gently — too hard and the potatoes fall apart.
Roast at high heat to get both crispy edges and a fluffy inside.
Dress the potatoes while hot so they absorb the flavor.
Add extra buttermilk if the dressing thickens as it sits.
Make bacon ahead — it stays crisp once cooled.
Use baby potatoes — they smash and roast perfectly.
Frequently Asked Questions
Can I make this ahead?
Yes — roast the potatoes and store separately, then re-crisp before serving. Add dressing, bacon, and eggs right before eating.
Can I use regular potatoes?
Baby potatoes are best, but you can quarter larger Yukon Golds.
Can I skip the eggs?
Totally — but they add richness and balance the sweetness of the bacon.
Can I serve it cold?
You can, but it’s best warm or room temperature.
How do I store leftovers?
Keep in the fridge up to 3 days. Reheat the potatoes separately to re-crisp if you want.
What to Serve With This Potato Salad
Grilled chicken or steak
Burgers or sausage
BBQ ribs or pulled pork
Summer corn dishes
Fresh green salads
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Candied Bacon & Eggs Smashed Potato Salad
Ingredients
- 4 + slices of bacon
- 1/4 cup brown sugar
- 2 lbs baby Yukon Gold or red potatoes
- Kosher salt
- 3 tablespoons bacon grease (from cooking candied bacon)
- Freshly ground black pepper
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 tablespoon lemon juice
- 1 medium garlic clove, grated or finely minced
- 2 tablespoons finely chopped fresh dill
- 1 ½ tablespoons finely chopped chives
- Kosher salt and freshly cracked black pepper, to taste
- Extra chopped dill
- Extra chopped chives
- 3 Chopped hard-boiled eggs
- Fresh cracked pepper
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack on top. Place the oven rack on the second position from the top.
- Arrange bacon in a single layer on the rack.
- Bake for 15–20 minutes, flip each slice, and bake another 10-15 minutes until the fat is rendered and bacon is mostly cooked but not fully crisp.
- Turn the broiler on high.
- Sprinkle a generous, even layer of brown sugar over each slice.
- Broil for 1–3 minutes, watching very closely, until the sugar melts, bubbles, and begins to caramelize.
- Remove from oven and let bacon cool completely on the wire rack and leave the rendered grease right on the sheet pan for the potatoes.— it will continue to crisp as it cools.
- Place potatoes in a pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until fork-tender, 20-30 minutes. Drain and let cool slightly.
- Raise oven to 450°F.
- Place the boiled potatoes directly onto the bacon-greased pan. Use the bottom of a glass or measuring cup to gently smash each one to about 1/2-inch thick, pressing them into the bacon grease.
- Season with a little salt and freshly cracked black pepper. Roast for 25–35 minutes, flipping once halfway through, until crispy and golden on both sides.
- In a bowl, whisk together buttermilk, mayo, Dijon, honey, lemon juice, garlic, dill, and chives. Season with salt and pepper to taste. Adjust thickness with more buttermilk if needed.
- Transfer hot crispy potatoes to a serving bowl or platter. Drizzle with dressing while warm and gently toss.
- Top with candied bacon crumbles, chopped eggs, extra dill, and extra chives.
- Best served warm or at room temp. Total showstopper.
